Recipe: Recipes and Cooking Tips: TALK TLK 11-19 Chat

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TALK TKL Kitchen Chat Room - 11-19-97
Cooking/Kitchen Tips and Recipe Requests
Canned Salmon info
Microwave Fudge
No Fat Fried Chicken
Flower Pot Bread
Mushroom Pate
Ricotta Cream Cheese Pie
Apple Dumplings
Curry Dip
Chicken Curry
curry dip
Infusing Vodka and Oil
Tip: Canned green beans
'Marian'ate
Tip: Cooking grease on clothing
Tip: Weeping meringue fix
Tips: Assorted tips

Ingrid F (06:14:39 am) : Hi, and good morning :-)
I have some recipes for salmon, but I always get it fresh. I have seen here
that people use canned salmon. How big are
those tins? Are they like the small cans of tuna? What fish is available
fresh in most of US, and what frozen fish is commonly used/obtainable?
Can somebody help me?
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Judi (08:47:16 am) : As for your fish question, fresh salmon that has
been farmed is available fresh throughout most of the U.S. At least in large
cities. Smaller cities suffer, alas. In Houston and Austin, I can get almost
all fish fresh. Red Snapper is the most popular fish in this area, with
farmed red fish being the 2nd most popular. Flounder, from the Gulf is
probably the 3rd most popular fish.
When I have doubts, I usually buy salmon, as it's holds up better than any
other fish. Orange Roughy comes frozen, as do shrimp.
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Betsy-TKL (12:14:32 am) :
Ingrid - cans of salmon that I've seen are usually 14-16 ounces
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Betsy-TKL (09:42:02 am) :
Here's a recipe for you Nicole:
MICROWAVE FUDGE
1 cup peanut butter
2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1/4 cup margarine or butter
1 cup chopped nuts (optional)
Place oall ingredients except nuts in large microwavable bowl.
Cook until melted, mix well & stir in nuts if desired. Pour into
buttered baking dish (8x8).
Refrigerate until set.
Note: May also be done CAREFULLY on the stovetop in a saucepan.
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Nicole B (09:37:38 am) : hi im from wisconsin and I am In a foods class. I
have to get a recipe from the computer do any of you have a recipe on pasta
or fried chicken?
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Betsy-TKL (09:47:16 am) :
From: eastman@solstice.jpl.nasa.gov (eastman)
Subject: No fat Fried Chickn
NO FAT FRIED CHICKEN
4 chicken breast halves, skinned, boned and patted dry
3/4 cup buttermilk
3 Tablespoons Parmesan cheese
1/2 cup dry bread crumbs
1/2 tsp rosemary
1/2 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
Cover a baking sheet with foil and lightly coat with nonstick cooking
spray. In a shallow disk combine all ingredients except chicken and
buttermilk. In a separate dish, dip chicken in buttermilk then roll in
dry mixture and place on baking sheet. Bake at 400! for 35 to 40
minutes until golden.
Yield 4 servings.
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salsa queen (1:48:40 pm) : hello there everyone! i own a salsa company and
bakery. I am looking for a way to make bread in flowerpots!!!please help!!
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Betsy-TKL (2:19:50 pm) :
Salsa Queen - here's a recipe for you to try:
Newsgroups: rec.food.recipes
From: sanjose@usa.pipeline.com (Carol)
FLOWER POT BREAD
2 clay flower pots (6 inch)
1 c. milk
1 c. water
2 tbsp. butter
4-5 c. flour
2 pkgs. active dry yeast
2 tbsp. sugar
1 tbsp. salt
1 1/4 c. Cheddar cheese, shredded
1 egg
2 tbsp. minced parsley
1 tsp. caraway seeds
1/4 tsp. tarragon
Wash flower pots, bake dry (15 minutes at 350 degrees), let cool. Line pots
with foil very generously. Bring milk, water, butter to a boil; cool to 110
degrees. Mix 2 cups flour with sugar and salt. Add warm liquid and beat 2
minutes. Add cheese, egg and herbs, beat 2 more minutes. Stir in enough
additional flour to make stiff batter. Cover and place in warm spot; let
rise until doubled (about 1 hour). Stir down batter and put into flower
pots. Bake at 375 degrees until golden, about 50 minutes. Remove from pots
and cool on wire racks. Once cool, remove the foil and return to the pots
for an unusual and attractive servings. (Prior to returning to the pots,
slice the bread crosswise - not lengthwise - for easy serving at the meal.)
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Reino2 (3:53:04 pm) : Anyone know anything about mushroom pate'?
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Pondo (4:35:10 pm) : MUSHROOM PATE
1 lb fresh mushrooms ( finely chopped)
1/2 C chopped onion
1/2 C dry sherry
1/4 C butter
1/4 C snipped parsley
Saute until the onion is tender and all the liquid is absorbed. It can be
shaped in a small loaf pan and refrigerated to hold a shape.
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Pondo (4:24:16 pm) : I'm looking for a recipe for a Sour Cream Raspberry
pie. I have found many sour cream pie recipes but this one eludes me. I have
had it in a couple of restaurants and it is to die for.
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JayQue (4:49:26 pm) :
Ricotta Cream Cheese Pie
Filling
1/3 cup plus 2 tbs. part-skim ricotta
12 oz. cream cheese (rm. temp.)
1 cup sugar 2 lg eggs
1 tsp vanilla extract
1/4 cup lemon juice
1 tsp. lemon zest
1 cup fresh raspberries
decoration
2 oz semisweet choc melted
30 fresh raspberries
350 oven
cream the ricotta till smooth. Add the cream cheese and beat till creamy.
Add the sugar and mix till smooth. Add the egs, 1 at a time, mix on low
until slightly runny. Stir in the vanilla lemon juice and zest. Gently fold
in the raspberries. Pour into crust.
Bake for 40 min. and then cool
pipe the chocolate on and arrange a cluster of three raspberries to each
slice.
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Anteemom.@Ptld.uswest.com (5:29:57 pm) : It's a baked apple (Whole) with pie
crust fold around the apple it self! served w/ vanilla ice cream I really
that recipe! If any can help me!!!!! I really want to know how do you keep
the pie crust sliding off the apple when baking!!! Helep
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Romera (5:52:35 pm) : I used to work at a bakery and we made that apple with the pastry, we did peel the apple forst and put a bit of butter in the hole where the core was and some cinnamon and sugar. Then we wrapped the apple in the pastry and brushed with butter, it was quite good, I din,t have exact
measurements but just do it accordingly.Hope it helps a little. Wet your
pastry and that will make it stick
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Pellie (8:36:19 pm) : Apple Dumplings
Make regular pie crust. Fold around peeled and cored apples. Place into
glass baking dish.
Syrup;
Mix together in small pan,
1 1/2 cup brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter
1 1/2 cups water
Cook together for 2-3 minutes. Pour around apples. Bake at 350 degrees for
about 40 minutes. If desired, fill apple centers with a mixture of cinnamon
and sugar.
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Justus (8:14:20 pm) : The apartment complex where I live is full of families
from India. It always smells of wonderful curry, but I don't really know how
to use it. Do you have Curry tips?
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chef limey (8:22:53 pm) : kat find madhur jaffreys indian cookery at book
store this is best cook book around for indian cooking
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Jasper,HI (8:17:45 pm) : Curry Dip
1/2 c sour cream
3 T mayo
1/2 t curry powder (or more)
1/8 t cayenne
1 T catsup
1/4 t worcestshire
dash salt
1 clove garlic pressed
stir together and refrigerate AT LEAST 4 hour or overnight. Makes 1 cup
Serve with raw vegies
an all-time favorite dip recipe that I use ALL of the time. Easy cuz it's make ahead and you can make it as spicy as you desire. Everyone always wants the recipe!!!
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Jasper,HI (8:23:39 pm) : Chicken Curry
1 broiler-fryer chicken cut up or 4 chicken breasts
4T butter-melted
1/2 c honey
1/4 c dijon mustard
1 t salt
1 t curry powder
Put melted butter in shallow 9x13 pan
Stir in remaining ingredients
Add chicken and coat
Arrange meat side up
Bake 350 degrees 45+ minutes
Baste during cooking
Found this recipe years ago in a magazine or newspaper. Great with rice and
SO easy!
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Pellie (8:28:01 pm) : Hi everyone,
Here's another curry dip recipe we have used for many years. Also used with
fresh veggies.
1 cup mayo
1 teaspoon horseradish
1 teaspoon vinegar
1 teaspoon onion flakes
1 teaspoon curry powder
1 teaspoon garlic salt
Mix together and chill.
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Justus (5:45:32 pm) : I need some tips on how to make infused liqueurs,
especially vodka, as well as some ideas on other flavors and liquors to use.
Thanks for any suggestions! Basically I want to do an infused vodka and do some more infusions with oils and other liquors but I've never done it before so I need tips.
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Bill,DC (6:51:46 pm) : What would you like to infuse your vodka with?
You said more infusions with oils. What ones have you done?
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Justus (6:53:56 pm) : First I'd like to do vanilla and cranberries. Is there
any heating involved and how do I know how much of the vanilla and
cranberries to add to what amount of vodka?
That was my mistake, I have never done any oils.
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Bill,DC (6:53:59 pm) : Infused oils are simple. It really is just putting
your herb or spice or what have you into the bottle, and pour in the oil. I
am not certain, but I would guess it is much the same with the vodka. For
example, put red chile peppers in a bottle and pour in the vodka.
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Bill,DC (6:54:55 pm) : You are basically marrying the flavors by allowing
them to marinate.
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Justus (6:54:58 pm) : Is there any heat involved with the vodka or oil?
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Bill,DC (6:55:47 pm) : No heat. I have done garlic oil, rosemary oil,
tarragon pink peppercorn vinegar. I just gave the flavors time to combine.
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Justus (6:56:20 pm) : For how long?
Does it depend on the spice or the base material (oil/liquor)
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Bill,DC (6:56:30 pm) : You may actually get a more intense flavor if you
are, say, making roasted garlic oil, and simmering the garlic in the oil.
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Bill,DC (6:57:12 pm) : I used my garlic oil within a day or two. Same with
the rosemary.
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Justus (6:57:42 pm) : Generally how long does it keep?
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Bill,DC (6:59:21 pm) : Are you planning on giving them as gifts? If so, if
yo make them soon, they should be ready the holidays.
It should keep for a while. However, I suggest refirgerating it. It will
cloud, but once back to room temp, it is fine. I would aslo suggest an extra
virgin olive oil.You will wind up with a richer fruitier taste.
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Justus (7:00:58 pm) : Great thanks!! I do want to give them as gifts.
What should I do with the vodka/cranberries/vanilla?
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Bill,DC (7:01:02 pm) : Infused liquors sound interesting. I will have to
experiment. Have you experimented at all yet?
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Bill,DC (7:01:51 pm) : Experiment. It sounds wonderful. I don't know if heat
will affect the flavor of the vodka. Do a test, cook one and not the other.
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Betsy at TKL (9:12:45 pm) :
Date: Thu, 23 Jun 1994 20:34:02 -0700
From: David Froom dfroom@LAB6.SMCM.EDU
Infusing Vodka
You can use the zest of the lemon (the yellow without the
white) to make cheap vodka taste good. Just put the zest of one lemon in
a full bottle, and pop it in the freezer for a couple of days. I learned
this from a Russian friend. She always did this with the cheapest vodka,
and never would consider doing this with Absolut (or some such quality
brand). I would never consider now paying the top money for one of the
flavored quality brands (as the flavoring like this can also be done with
hot peppers or currants).
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Lora, WY (7:09:39 pm) : Hi Justus! Hi Bill! Justus, I sliced off the yellow
part of the lemon (no white rind) and put it in a bottle with the vodka. I
put 8 lemons to 1 fifth of vodka. Cover and store in a dark area for 3
weeks. You can keep in your freezer and served chilled
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Justus (7:13:15 pm) : Does it matter which vodka you use? There is a
restuarant here in San Francisco where I got the idea, they use only Sky
vodka, but that may just be a vendor decision.
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Bill,DC (7:13:49 pm) : I am partial to absolut.
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Lora, WY (7:14:18 pm) : Justus, I usually use good quality if you are going
to put that much work into it. But if you want to experiment, try it with a
pint of cheap vodka and smaller qualities of the fruit.
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Cow/AR (10:24:40 pm) : Special tip for Canned greenbeans, cook as you
usually do then as is boils throw in a pinch of baking soda and it makes
them taste fresh.
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Crabby, VA (10:45:26 pm) : Marianate
1 c. Cheap Red Wine
1/2 c. Italian Salad Dressing
1 Tbls. Soy Sauce
1 Tbsp. Peppercorns
1/2 tsp. garlic powder
Pepper
red pepper flakes
2 Tbsp. Parsley
Mix all together and soak maeat overnight or a couple of days.
This real good with sirloin steak and flank steak prior to grilling
outdoors.
I really just dump the spices so give it a go.
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Cow/AR (10:07:19 pm) : Kitchen tip, did you ever
get grease on you as you cooked? Sprinkle it with bath powder or flour,
powder works better, prior to washing and it will all come out.
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Cow/AR (10:30:03 pm) : Special tip: To help prevent weeping eggwhites on pie
add 1/2 teaspoon cornstartch with sugar.
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Teresa, AR (11:11:42 am) : Kitchen Tips
* Instead of using toothpicks to hold together foods like
stuffed chicken, use spaghetti noodles.
* Create pesto and freeze in an ice cube tray. Every time
a recipe calls for basil, just drop in a cube to the sauce.
* If you should run out of powdered sugar, just take
regular sugar and blend it in a food processor
* Often times a recipe calls for buttermilk. If you don't
have any, just combine 1 cup mild with 1 T vinegar.
* To hull strawberries, just insert a straw through the
bottom towards the top. This removes the center and the
leaves easily.
* The easiest way to get rid of gnats is to leave a small
glass of wine out on the counter overnight. The gnats
will be attracted and drown in the wine.
* Run out of baking powder? Just combine 2 T cream of
tartar, 1 T cornstarch and 1 T baking soda.
* To test the freshness of baking powder, just mix 1 tsp
of the baking powder with 1/3 cup hot water. If it does
not foam, it is not fresh.
* Before chopping nuts in a food processor, dust them
with flour. This keeps the nuts from sticking to the
processor.
* When a recipe calls for a measurement of butter or
shortening, such as 1/2 cup, and you dont have a stick
of butter, fill a 2 cup measuring cup with 1 cup water.
Add the butter until the water level hits the 1 1/2 cup
mark. The water will be displaced by the butter.
* To keep bugs out of flour, place a couple of bay
leaves in the container.
* To butter corn on the cob in a hurry: Simply butter a
piece of bread and rub onto the corn!
* Serving fresh fruit? To keep the fruit from turning
brown, try adding Sprite or 7up over them.
* You know how recipe cards can get so dirty. Put the
card in the prongs of a fork and set the fork in a glass
in front of you.
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